This popular salad dressing in the UK is a bit like mayonnaise, but has a more pronounced sweet-sour and creamy taste. Garnish any green salad and serve as a good cold sauce with boiled eggs or sandwiches.
Mix flour, mustard powder, sugar and salt in a cup. Beat the eggs, mix until smooth and add vinegar.
Cook the mass in a water bath until thickened, stirring constantly with a whisk. It will take 3-4 minutes. Remove from heat and leave to cool.
Add cream to the cooled mass (fat content is at your discretion). Cream can be partially replaced with milk, but no more than 1-2 tbsp. l., you can also add a few spoonfuls of milk if the sauce turns out to be too thick. Taste the sauce, if necessary, add a few drops of lemon juice. The sauce should be quite thick and rich.
The filling can be stored in a tightly closed container in the refrigerator for 1-2 weeks.